Lady Finger Cookies

Ingredients
3 eggs whites
6 tablespoons sugar
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 tbsp sorghum flour
1 tbsp millet flour
1/2 tsp agar agar

Preheat oven to 325F.

Line 2 cookie sheets with parchment paper or silicone mats.

Beat egg whites until stiff peaks form. Slowly add sugar, continue beating until whites are stiff and glossy.

In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and agar agar. Sift the flour mixture twice.

Slowly add flour mixture over the egg mixture, then fold gently until just mixed.

Transfer half the batter to a pastry bag or ziplock bag with a plain tip, pipe 3" stripes, about 1/2" apart.

Wait 5 minutes for batter to set.

Bake for 10 minutes, then turn cookie sheets around and bake for 5 additional minutes, until puffed and slightly golden.

Let cool for 5 minutes on cookie sheet, then transfer to cooling rack.

So good for coffee dippers.